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Veal brisket stuffed with ricotta and spinach

Second course

tempoready in: 45 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Irradial Control

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INGREDIENTS FOR 4 PEOPLE

500gr veal brisket;

250gr fresh ricotta;

100gr spinach;

10gr shallot;

2 whole eggs salt and pepper to taste;

15gr celery;

15gr white onion;

10gr carrots;

1 dl white wine;

1 Ecodose of vegetable stock;

10gr parmigiano reggiano;

nutmeg to taste;

12gr olive oil

 

PREPARATION

Parboil the spinach, drain, cool and squeeze well. In a bowl mix the ricotta with the eggs, the spinach coarsely chopped, the shallots chopped and sautéed with little oil, the salt, pepper and nutmeg. Make a small cut in the brisket and insert the stuffing you have prepared. Close the pocket with the needle and string. Brown the stuffed brisket with salt, pepper and oil in the open pressure cooker on a medium fire. Add the vegetables cut into 1/2cm cubes and continue browning for a few more minutes. Moisten with the white wine and let evaporate, add the stock and cook for 25 minutes after the hiss. Open and let the stuffed brisket stand for 10 minutes in a warm place, covered with tinfoil and a weight on top (like a pan filled with water). Filter the cooking juices and add salt and pepper to taste.

 

Recipe of Emanuele Gnemmi

 

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